It’s here!!! Our first batch of veggies to be frozen – yay!!! This is my third year of freezing our veggies, and I’m finally starting to feel pretty comfy with it now. Today I’m going to show you how to freeze green beans. It’s really not terribly difficult, but there are a few steps involved. Check out the instructions, and then let me know if you have any questions or if you think I’ve left anything out. I’ll be having some canning posts throughout the summer and fall as well. Next on the menu? Homemade Raspberry Jam!
then open them up along the seam, and pull the seeds out, like this:
Some of these are too small, you’ll want to make sure your seeds are about the size of raw pinto beans for best results.
2. Place the beans in a colander and rinse thoroughly. You don’t need to wash them unless they’ve been exposed to pesticides.
3. Trim the ends off of the beans and cut them with a kitchen scissors into eating length, such as you’d find in the store. You can keep them whole as well. Just make sure to freeze green beans in the size you want to serve them in.
This is what they’ll look like if you choose to cut them up. My awesome Cutco scissors (no affiliate link) are great for any kind of kitchen cutting needs.
4. Blanch the green beans. Blanching, before I knew what it was, used to freak me out. Something about the unknown, I guess, because it’s really quite simple. The purpose of blanching your veggies before you freeze them, according to my Better Homes and Gardens classic cookbook, is “to stop or slow the enzymes that can cause loss of flavor and color and toughen the food.”
After you’ve washed and cut the beans, place them (either directly or in a wire basket) into a pot of water that has been brought to a rolling boil. Cook for 3 minutes exactly (FYI, the time differs for each type of veggie. See your cookbook or canning book for recommended times). Lift the wire basket out of the pot (or spoon the beans out) and chill them by placing them into a bowl of ice water for the same time they were boiled: 3 minutes in this case.
5. Packaging. After draining the beans well (some people like to pat them with a paper towel too, which I would recommend if you don’t have a Food Saver and/or a deep freezer), put them into a freezer bag (we use a Food Saver and Food Saver bags). Remove as much air as possible, seal the bag thoroughly, and put into a deep freezer. This is where the Food Saver vac comes in real handy. The more air you can remove, the longer your frozen veggies will keep. We just opened up our last bag of frozen green beans from last year and they tasted great. No sign of freezer burn whatsoever.
Have you ever tried freezing your own veggies before? How did it work out?